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In this comforting soup, bites of tender pasta sheets cook in a rich broth of tomato sauce, garlic, and more. You'll top the soup with a heaping of ricotta, which gets mixed with Calabrian chile paste for another layer of delicious flavor.
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Wash and dry the spinach. Stack the pasta sheets; quarter lengthwise, then quarter crosswise. Peel and roughly chop 2 cloves of garlic. In a bowl, combine the ricotta, half the romano, a drizzle of olive oil, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the mirepoix and chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato sauce (carefully, as the liquid may splatter), broth, and 3/4 cup of water. Season with salt and pepper. Heat to boiling on high.
Once boiling, add the prepared pasta sheets and spinach. Season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the pasta is cooked through and the spinach is wilted. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished soup topped with the spicy ricotta. Garnish with the remaining romano. Enjoy!
Tips from Home Chefs